Portobello Mushroom Burgers

This portobello burger will prove meatless grilling’s machismo to even the most traditional BBQ advocate. Grilled mushroom, roasted red pepper, fresh mozzarella and tarragon spread on a whole wheat bun will satisfy burger cravings without expanding waistlines. This recipe comes to us from Sara of Suburban Spoon.

Serves 2

2 portobello mushrooms, stems removed

a little extra virgin olive oil, for brushing on the portobellos

salt and pepper, to taste

2 slices fresh mozzarella, sliced ¼” thick

1 red bell pepper, roasted*

2 tablespoons fat free mayonnaise

2 teaspoons fresh tarragon, chopped

2 whole-wheat hamburger buns

*Although jars of roasted red bell peppers are readily available in the specialty food section of most grocery stores, if time allows we suggest roasting your own.

Preheat a grill to medium high heat or place a grill pan over medium high heat on the stove.

Clean the tops of the portobello mushrooms by rubbing them with a wet paper towel. Scrape the “gills” out of the underside with a spoon. Brush both sides with olive oil, season with salt and pepper to taste and place on the grill or grill pan. Grill for 2-3 minutes, flip and grill the other side for another 2-3 minutes.
Grill the hamburger buns cut side down for about 30 seconds. Return grilled buns to a serving platter and set aside.

In a small bowl, mix the mayonnaise and chopped tarragon together. Spread lightly on the grilled hamburger bun tops.

On the bun bottom, add a slice of mozzarella. Top with the mushroom caps, then half of the roasted red pepper and complete with the tarragon spread bun top.

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.